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About the application:

After 20 years in the culinary business, Greg Nalley has finally become what he calls an overnight success. Although his path has been anything but direct, Nalley currently oversees an expanding empire in the Baltimore place. His eighth Nalley New restaurant just opened its doors in Columbia and powerful demand for the special salads, bowls and wraps that the burgeoning chain offers has inspired plans for further expansion. But it is unlikely that any of it would have happened if the life-changing news Nalley received in 2001 had not inspired him to take the leap and pursue his longtime dream of running his own restaurant. "When I got that large dose of cancer, it brought a lot of things to light, a lot of things I was afraid to do, like begin my own put. I was fearful of that," Nalley said. Soon after his diagnosis, Nalley opened his first restaurant in Tide Point called Harvest Table, a hit among the neighboring Under Armour community. Nalley later sold Harvest Table and began rescuing troubled restaurants through consulting and acquisitions. Then, the 54-year-old father of three came up with the idea for Nalley New when he was with his children. In 2011, Nalley opened his first Nalley New restaurant on Baltimore Road by applying the customization aspect of restaurants like Chipotle to a more diverse and healthy meal profile. In 2012, Nalley opened his second place in Hunt Valley where he gained interest from Phil and Brad Hoag. Phil Hoag was the first Burger Lord franchisee in Maryland, and his son Brad followed in his footsteps as the first Qdoba franchisee in Maryland. Brad was looking for the next large thing to bring to Baltimore and was satisfied to search it in his backyard. Nalley says his partnership with the father-son duo has been unbelievable for the company. "We started holding hands and the next thing you know we're married and we're doing a tiny deal together," Nalley said. "His company is the one that I really attribute this large growth to — they bring that operating component that I don't have." Nalley also credits the success of his restaurants to his 120 employees, whom he sees as partners. "You can have good meal and a good atmosphere, but if your employee has a awful attitude, the customer might not come back," he said. Nalley is partnering with a local fitness center to develop a custom food so members of the fitness center can order knowing it is approved by their trainer. He also hopes to forge another local partnerships to benefit his customers because, he said, "if customers are committed to us, we wish to be committed to them." Nalley New has also added a customer loyalty tool to reward customers who frequent the restaurant. When asked about the future growth of his company, Nalley smiles and says he has more dreams that he thinks should come to fruition. In five years, he envisions pursuing places outside of Maryland and having a total of 15 to 20 stores. "I don't see any reason why Nalley New can't be a viable user in the fast-casual shop," Nalley said. Twenty years in a business where most fresh ventures fail might force some people to change professions. But even a late-stage cancer diagnosis didn't stop Greg Nalley from following his passion. "I look back and I wouldn't trade anything I've done for what I am right now," he said. "This is something that's a marathon, not a sprint. Now I'm at that 24th mile, I trudged in there, I didn't quit. And now I'm starting to see some fruits of that 20 years."